Tuna Potato Salad with Honey Mustard Dressing
This tuna potato salad is a nutritious lunch or dinner recipe that's packed with flavor!
Servings 4 servings
Calories 390kcal
Ingredients
For the potato salad:
- 24 ounces red potatoes, chopped into 1-inch pieces
- 2 tbsp olive oil
- 1/2 tsp salt
- 10 ounce box of frozen spinach
- 2 4.6-ounce cans Blue Harbor Wild Albacore Tuna in Water with Sea Salt, drained
- 15 to 20 cherry tomatoes
- 2 tablespoons finely diced red onion
For the dressing:
- 2 tbsp olive oil
- 2 tbsp grainy mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 400 degrees F.
- Spread the chopped potatoes onto a large baking sheet. Drizzle 2 tablespoons of olive oil over the potatoes, and sprinkle with the salt. Toss everything around to ensure the potatoes are evenly coated.
- Bake the potatoes in the oven for 40-45 minutes, or until they’re tender.
- Meanwhile, as the potatoes are baking, cook the spinach according to package directions using the microwave or stovetop.
- When the spinach is done, pour it in a large bowl. Add the tuna, cherry tomatoes, and red onions to the bowl.
- When the potatoes are done, add the warm potatoes to the bowl with the other ingredients.
- Now, prepare the dressing: In a small bowl, whisk together the olive oil, mustard, honey, and vinegar. Pour the dressing into the large bowl with the other ingredients, and toss everything together so it’s evenly coated. Serve and enjoy!
Notes
Notes: I prefer this served warm immediately after preparing, but it can also be stored as leftovers and served reheated or cold.
Nutrition analysis (approximate per serving): 390 calories, 16 g fat, 2.5 g saturated fat, 450 mg sodium, 42.5 g carbohydrate, 6 g fiber, 13.5 g sugar, 20 g protein, Vitamin A: 178%, Vitamin C: 47%, Calcium: 13%, Iron: 19%, Potassium: 38%
Nutrition
Calories: 390kcal